Sushi Rice Salad + Sushi-Stuffed ‘Shrooms

by Sarah on April 19, 2013 · 13 comments

For my ‘Fungus Among Us’ mushroom-themed cooking class at Whole Foods, crowd support may have been shifted slightly in favor of the Nutty Wild Mushroom Pate, but this leading lady much preferred the second appetizing appetizer.

After settling on the cooking class theme, I knew I wanted to make a stuffed mushrooms. But stuffed mushrooms in 80-degree Virginia springtime just did not sound appealing.

Although consequently fabulous for helping celebrate Earth Month, mushrooms have a tendency of tasting too earthy at times, feeling, when cooked, often better suited for the fall and winter months.

But what if we kept things cool and raw?

I was also really just craving sushi at the time. 😉

What to do?

i only worried about getting out the SUPER sized seeds.

Take all of the ingredients for a vegan sushi bite…

…and mix them together in a bowl!

You could use sticky rice–who doesn’t love sticky rice?--but my current short grain brown rice fixation won out this time.

Confession: I sometimes think I only like sushi because of the pickled ginger.

Seriously, I could probably eat this whole jar without accompaniment.

Of course, instead I chopped up a bunch and ate more to mix into the rice salad.

This was my first time using nori, although I knew I loved the flavor of it, and that the salad just wouldn’t taste like sushi without it.

Attempting to chop it might have been a bit of a fail, but crumbling it into the bowl worked just fine.

Although my fingernails looked a bit like I’d been digging in dirt for awhile afterwards…

Rice vinegar and liquid aminos (or soy sauce, or tamari) make a simple overnight marinade.

Just before serving [or stuffing], suffer through the pangs of ‘will this be a good one?’ avocado assassination.

To be honest, this Sushi (Rice) Salad is such a beautiful, refreshing dish on its own–

–and you could, obviously, serve this as a stand-alone side dish, perhaps with some grilled seafood.

Luckily, I remembered I had to incorporate mushrooms…

…and that people generally love sushi with wasabi.

Or in this case, wasabi peas.

A quick crush with a knife provides for just the right about of heat when sprinkled on top of each little sushi cap.

Rolling out nori on mats might be hard, but this?

This is sush-easy.

Sushi (Rice) Salad

• 1 cup finely chopped peeled cucumber
• 1 cup finely chopped shredded carrots
• 1 ½ cups cooked short grain brown (or sushi) rice
• 1/4 cup rice vinegar
• 1/4 cup chopped pickled ginger
• 1 ½ Tbsp. tamari, soy sauce, or liquid aminos
• 1 sheet nori, crumbled [or more to taste]
• 1 cup finely chopped avocado
• 3 Tbsp. wasabi peas, crushed

1. Combine all ingredients, except avocado and wasabi peas, in a large mixing bowl. Stir well.
2. Store in the fridge overnight, or for at least an hour or so for flavors to ‘meld.’
3. Just before serving, stir in avocado.
4. Sprinkle with crushed wasabi peas, and serve ‘as is’ on lettuce or cabbage leaves, or continue on with stuffed mushrooms, using wasabi peas as garnish.

Sushi-Stuffed Mushrooms

  1. Remove stems from large button or ‘stuffer’ mushrooms.
  2. Scoop Sushi Salad into mushrooms.
  3. Serve with chopsticks, extra wasabi, ginger, and soy sauce, or a soy-ginger dressing of your choice.


In addition to being sush-easy, it is also a little Strange But Good. I’m pretty sure Laura could even whip up a version with asparagus and swordfish pre-figure competition. :)

Check out her blog today for other risque risky recipes and kooky creations!